Sunday, November 7, 2010

Eggplant rollatini - lightly fried, stuffed with creamy cheese, and topped with fresh marinara - oh yeah! Remember in the 1990's when chicken Francaise, penne with vodka sauce, Caesar salad and eggplant rollatini were served at every party? Maybe it was just my area, or my friends but that was party food to me for the better part of a decade. I have lots of happy memories associated with these Italian- American favorites! I love that the eggplant can be made ahead of time and is just delicious reheated. There are lots of versions of eggplant rollatini but this is how I make it:

Cut off the eggplant top and thinly slice the eggplant lengthwise into 1/4 inch slices. Dredge the slices in flour seasoned with salt and pepper, tapping off excess. Dip in egg batter (eggs, parm., salt and pepper). Fry in hot skillet coated with olive oil over medium to high heat. Make sure that the oil is nice and hot before adding the eggplant or it will be soggy. Also be sure not to crowd the pan. The eggplant will need to be fried in batches - add oil as necessary. The eggplant cooks quickly (about a minute or so per side). Drain eggplant on paper towels.

Mix together the filling ingredients through the nutmeg. Spread an even layer of the filling onto the eggplant slices leaving a little space around the edges. You can add a slice of prosciutto and/or a fresh basil leaf if desired. Roll up the eggplant slice and place in a 9x12 baking pan coated with a little olive oil. Bake at 400 degrees for 15-20 minutes. Top with your favorite marinara sauce and some extra grated parmesan cheese. I usually make my marinara homemade but I do like Rao's and Silver Palate jarred marinara in a pinch - they are both really good. Enjoy!

I've been staring at your eggplant since Stacy said that, I sorta see ii if the cheese oozing out is the lions mane,lol, anyway I love this dish, an absolute favorite of mine and when I do try it I dip in flour first then the egg like you, so yummy Jen!!!

I was also staring at the photo to see if I could find the lion lol (like Stacy said) and I realized she was not talking about the one with the sauce and cheese lol...Look at the one with just the fried eggplant and u will see the lion right away lol.

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Welcome to NJ Epicurean!

I was born and raised in NJ, first in Hunterdon County, later relocating to Monmouth County, and finally I am in Northern Ocean County. I work In Middlesex County and went to college in Mercer County. Whew... Therefore, I have knowledge of much of the Garden State. I am passionate about food; especially local foods. I have been addicted to farm markets since I was very young. I have a great husband and two of the best daughters anyone could wish for. NJ is an epicurean's delight! I would love your comments and questions.

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NJ Epicurean

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story